This really is a miracle, I made my first batch last night, and tested it tonight.... I feel like I've found religion... lol!
A question, how thin is it safe to roll it? I rolled it so thin tonight I could see right through it, just to see how far I could push it. If I roll it too thin on a wedding cake, am I taking any kind of risk? I'm sure it's on the DVD, but I don't have it yet, my friend is sending it to me as a gift and it's still in transit from overseas. lol... she said I needed it after I cried on her shoulder about spending two hours trying to roll out my pettinice (the only kind we can get here).
It's a shame we can't get corn syrup here in NZ, I had to get an imported bottle (super expensive), so I'll be testing it with glucose next, which is readily available. Can't wait to try that too, I love kitchen experiments!
This has really made my day! I just finished my first tiered cake last week, it took me almost six hours to roll out the fondant due to sticking and ripping and stretching. I'm doing my second tiered cake for a friends wedding next week, and my confidence is a bit shaken. This will help, I know it will!